Colavita Fruttato Extra Virgin Olive Oil is pressed from specially selected, young olives that are harvested before peak ripeness. The resulting oil retains the robust taste and enticing aroma of the olive fruit. Fruttato, the Italian word describing this oil's character, means fruity. This oil's bold flavor will enhance any dish. Use it as a finishing oil to best preserve the distinct flavor. The intense flavor will mellow ever so slightly when the oil is used to roast, grill or saute.
This salad makes a delicious addition to any dinner or barbecue! This recipe can easily be done with any French or Italian bread, and works especially well with day old breads.
4 slices sourdough bread, cut 1/2 inch thick 1 clove garlic, peeled and halved 2 ripe medium tomatoes, cut into 1/2 inch dice or cherry tomatoes cut in half 1 (15-ounce) can white cannellini beans (white kidney beans) rinsed and drained 1 medium green bell pepper, roasted, seeded, peeled and cut into thin strips 1/4 cup chopped basil Dressing: 4 1/2 teaspoons COLAVITA Red Wine Vinegar 1 teaspoon Dijon mustard 3 tablespoons COLAVITA Fruttato Extra Virgin Olive Oil Salt and black pepper, to taste
Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side. Cut into small cubes. In a large bowl, combine the bread cubes, tomatoes, beans, roasted pepper and basil.
In small bowl, whisk together vinegar and mustard; add the oil; whisk until well blended. Season with salt and pepper. Pour dressing over salad and toss to mix. Let rest 5 to 10 minutes before serving. Per Serving: 309 Calories (33.0% from fat); 12g Fat (2g Sat, 8g Mono, 1g Poly); 11g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 477mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat. ___________________________ Look for Colavita Fruttato Extra Virgin Olive Oil in your supermarket, or to purchase online visit ColavitaStore.com